§0.5 Evidence Layer
Every factual claim in this bible traces to a government primary source. No trade-press paraphrasing, no unverified statistics.
| Ref | Source | Document | URL |
|---|---|---|---|
| [E1] | MHLW | HACCP Portal (HACCPに沿った衛生管理) | https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/haccp/index.html |
| [E2] | MHLW | Food Sanitation Act (食品衛生法) | https://www.mhlw.go.jp/web/t_doc?dataId=78aa3837&dataType=0 |
| [E3] | MHLW | 52 Industry-Specific Handbooks (業種別手引書) | https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/0000179028_00003.html |
| [E4] | MHLW | Kangaekata Guidance (HACCPの考え方を取り入れた衛生管理) | https://www.mhlw.go.jp/content/11130500/000662800.pdf |
| [E5] | CAA | Food Labeling Act (食品表示法) | https://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/ |
| [E6] | MHLW | Food Poisoning Statistics (食中毒統計) | https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuchu/index.html |
| [E7] | Codex | CXC 1-1969 General Principles of Food Hygiene | https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXC%2B1-1969%2FCXC_001e.pdf |
| [E8] | WHO | Five Keys to Safer Food | https://www.who.int/publications/i/item/9789241594639 |
| [E9] | Tokyo Metro | Food Safety Information (食品安全情報) | https://www.fukushihoken.metro.tokyo.lg.jp/shokuhin/haccp/index.html |
| [E10] | MAFF | Food Safety Policy (食品安全政策) | https://www.maff.go.jp/j/syouan/seisaku/foodpoisoning/ |
| [E11] | FDA | Food Code (US comparison) | https://www.fda.gov/food/retail-food-protection/fda-food-code |
| [E12] | EU | Regulation 852/2004 (EU comparison) | https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852 |
| [E13] | FSA | Safer Food Better Business (UK comparison) | https://www.food.gov.uk/business-guidance/safer-food-better-business |
| [E14] | Codex | CXC 80-2020 Food Allergen Management | https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXC%2B80-2020%2FCXC_080e.pdf |
Evidence rule: Where this bible states a number, threshold, or legal requirement, the bracketed reference (e.g. [E1]) points to the exact government source above. If a claim cannot be traced, it does not belong here.
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Quick Decision Matrix
Find your compliance priority in 5 seconds.
| Your Situation | Priority Action | Go To |
|---|---|---|
| Opening a new food business | HACCP plan + registration required before day one | Chapter 2 |
| Already operating, need compliance check | Temperature + allergen + hygiene audit | Chapter 3–4 |
| Preparing for inspection | Inspection readiness checklist | Chapter 5 |
| Customer food allergy complaint | Allergen management review | Chapter 4 |
| Staff hygiene or training gaps | Employee training obligations | Chapter 3 |
| Labeling or packaging questions | Labeling requirements by jurisdiction | Chapter 4 |
5-second answer: Every food business needs a HACCP plan, temperature records, and allergen controls. If you don't have all three, start with Chapter 2.